1-First, cook the chicken breasts in a large pot filled about three-quarters full with water and chicken bouillon. Boil until the chicken reaches 165°F, which takes about 15-20 minutes, then remove and shred or dice it. This step builds a flavorful base for your Chicken Tetrazzini Bake Creamy.

2-Next, in the same broth, cook the broken spaghetti noodles until al dente, then drain and reserve at least 1-1/2 cups of the broth. This keeps things efficient and adds extra taste to the sauce later. For a shortcut, you can use rotisserie chicken tips from my crockpot recipe to save time.

3-Now, melt 2 to 3 tablespoons of unsalted butter in a skillet or Dutch oven and sauté the diced onion with the seasonings until translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute, then pour in the heavy cream and stir in the cheese cubes until melted. Mix in about 3/4 cup of reserved broth, sour cream, spinach, and half of the shredded Colby Jack cheese to create a smooth sauce.

4-Prepare a 9×13-inch baking dish with nonstick spray, spread the cooked spaghetti evenly, top with the shredded chicken, and pour the sauce over it. Gently toss to coat, then sprinkle with the remaining shredded Colby Jack and mozzarella cheese, and finish with crushed French fried onions. For external insights, check out the health benefits of chicken to see why it’s a great choice.

5-Bake covered with foil at 350°F for 20 minutes, then remove the foil and bake for another 20-25 minutes until it’s bubbly and golden. Let it rest for 10 minutes before serving to thicken the sauce. With a prep time of 20 minutes and total time of about 1 hour and 5 minutes, this Chicken Tetrazzini Bake Creamy is perfect for weeknights.